Hands down, stovetop popcorn is way better than microwave popcorn. If you haven’t made it yet, you’ve been missing out! We’ve ditched microwave popcorn a few years ago and I must admit I will never go back.
Now, I’m not here to rain on your parade if you prefer the microwave kind, but at least give it a try. Let me know down in the comments how your experience turned out. All you need to give this a go is popcorn kernels, a good saucepan/pot with a lid, oil and salt!
The best part of stovetop popcorn? It’s a tasty and inexpensive snack, takes about 10 mintues to make, and simple adjustments can be made to adjust serving sizes.
(Scroll down for the recipe…)
- Use a heavy-bottomed pan/pot. No need to pull out your dutch oven! A good saucepan with plenty of surface area seems to work perfectly. Don’t forget the lid, too. 😉
- Don’t crank the heat up too high. As tempting as it may be, medium heat is the ideal temperature. If you let your oil start to smoke, your popcorn will taste burnt.
- It’s best to start with a few kernels to gauge your temperature. You don’t have to do this, but it’s another precaution to prevent overheating of the oil.
- Tip the lid (just a smidge) to allow steam to escape. Besides burnt popcorn, soggy popcorn is a big no-no. Don’t open the lid too much or you will have hot kernels popping all over your kitchen (see above photo for an example.)
- If the popcorn starts overflowing the pan, simply remove the lid and carefully pour the excess into a bowl. Return the pan with the remaining popcorn (and the lid) to the heat until the popping slows.
- The oil plays a big role in the flavor outcome. Every oil has a different smoke point, which basically means how hot you can get the oil before it burns.
- Although “popping oil” is sold at the grocery store next to the popcorn kernels, it’s normally soybean oil full of artificial flavorings. Your best option is to use what you have at home.
- Extra virgin olive oil & avocado oil are yummy replacements to the artificially flavored oils. Make sure you cook over medium heat to prevent burning.
- Virgin coconut oil: Opt for unrefined (virgin) coconut oil – it smells and tastes amazing! This is by far my favorite oil to use.
Simply Perfect Stovetop Popcorn
Yield: 3-4 Servings
Cook Time: 10 minutes
- Medium to large saucepan/pot with cover
- Large serving bowl
- 2 tablespoons extra-virgin olive oil, unrefined coconut oil, or avocado oil
- ½ cup popcorn kernels, divided*
- Salt, to taste
- In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pan and wait for the kernels to pop. This will take a few minutes. In the meantime, find a large serving bowl.
- Once the kernels begin to pop, turn off the heat and remove the pan from the burner. Carefully remove the popped kernels, then pour in the remaining 1/2 cup of unpopped kernels. Shake the pan to toss the kernels in the oil and distribute evenly. Place the lid back on the pan.
- Turn the heat back up to medium, return the pan onto the burner and continue cooking the popcorn, shaking the pan periodically to cook the kernels evenly. Once the kernels start popping, tip the lid just a bit to allow the steam to escape. (See above photo).
- Continue cooking until the popping sound slows to about one pop every 1-3 seconds. Remove the pot from the heat, and let it sit for a little while longer to let any stubborn kernels pop, about 30 seconds.
- Remove the lid and carefully dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately.
- At this point, you can add whatever toppings your heart desires. Get creative with the flavors! What are your favorite popcorn toppings? Let me know below in the comments.
Notes: *This is NOT a sponsored post. *Look for popcorn kernels in the snack aisle near the microwave popcorn.